Pork Liver Kabob, Swiss Style, With Celery Sauce – a delicious recipe with white onion, salt water, bacon, pork, flour, sage. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Peel onions and leave whole; cook in salted water until just tender, about 15 to 20 minutes.
2
Drain onions; set aside.
3
Fry bacon slices in a large skillet until they begin to curl; drain on paper towels, keeping bacon fat in the skillet.
4
Remove fine, outer membranous skin from liver; cut into 1-inch cubes.
5
Toss cubes in a mixture of flour, sage and paprika.
6
Saute liver quickly, a few cubes at a time, in bacon fat remaining in the skillet.
7
Wrap each cube with bacon slice.
8
Cut cooked onions in half lengthwise; arrange liver cubes alternately with onion halves on skewers.
9
Broil 6 inches from heat to crisp bacon and brown onions, turning frequently to cook kabobs evenly.
10
Meanwhile, cook rice accordin to package directions.
11
Place kabobs on a bed of cooked rice; serve with celery sauce.
1488
kcal
Calories
80
g
Fat
73
g
Carbs
110
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lb white onion, salt water, 1 lb sliced bacon, halved crosswise, 2 lbs pork liver, in one piece, and more.
Yes, Pork Liver Kabob, Swiss Style, With Celery Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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